Cannoli Pudding Food

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CANNOLI



Cannoli image

This is one of my favorite Italian desserts and the perfect ending to any Italian dinner. The shells are pretty simple to make, and taste so much better than the ready-made shells you buy in the Italian markets. Note that cooking time also includes chilling time.

Provided by Kim D.

Categories     Dessert

Time 1h45m

Yield 24 serving(s)

Number Of Ingredients 13

4 cups sifted all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons butter, softened
2 egg yolks
3/4 cup white wine
shortening, for frying
4 cups whole milk ricotta cheese
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
1/3 cup finely chopped maraschino cherry
1/4 cup semisweet mini chocolate chips
1 cup heavy whipping cream, optional

Steps:

  • To make shells, mix flour, sugar and salt in a bowl.
  • Cut in butter.
  • Add egg yolks; stir with a fork.
  • Stir in wine, 1 tablespooon at a time, with a fork until dough clings together.
  • Form a ball with the dough and let stand for 30 minutes.
  • Roll dough almost paper thin, on a well-floured surface.
  • Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.
  • Using a paring knife, make sure circles are cut all the way through.
  • Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.
  • Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides.
  • Remove from hot grease and drain on paper towels, seam side down.
  • Let cool a minute or two before trying to remove metal tube.
  • To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.
  • Leave cannoil shells on paper towel, seam side down to cool completely.
  • ~NOTE~Shells can be stored in airtight containers and made several days prior to filling.
  • For filling, drain ricotta cheese over cheesecloth if ricotta is watery.
  • Combine ricotta cheese, powdered sugar, and vanilla extract until combined.
  • Squeeze Maraschino cherries with paper towels to remove all liquid.
  • (If you don't squeeze them good, you will have a pink water filling!).
  • Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
  • For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.
  • Chill filling for about 30 minutes before piping into cooled cannoli shells.
  • You may garnish the cannoli by sprinkling powdered sugar on top.
  • Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.
  • Keep refrigerated until time of serving.

Nutrition Facts : Calories 247.7, Fat 11.5, SaturatedFat 7.1, Cholesterol 52.1, Sodium 76.9, Carbohydrate 27.4, Fiber 0.7, Sugar 9.7, Protein 7.3

5-INGREDIENT CANNOLIS



5-Ingredient Cannolis image

Homemade 5-Ingredient Cannolis are super easy and so impressive!

Provided by Ashley Manila

Categories     Dessert

Time 12h15m

Number Of Ingredients 6

8 cannoli shells, homemade or store bought will work
2 cups ricotta cheese
1 cup confectioners' sugar, plus extra for dusting
3/4 cup mini chocolate chips, divided
1 and 1/2 teaspoons pure vanilla extract
2 teaspoons fresh orange zest

Steps:

  • Place the ricotta cheese into a fine mesh strainer and place it in the fridge to drain for at least 12 hours and up to 24 hours.

CANNOLI



Cannoli image

Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.

Provided by Lydia Nacawa

Categories     World Cuisine Recipes     European     Italian

Time 3h45m

Yield 30

Number Of Ingredients 15

3 cups all-purpose flour
¼ cup white sugar
¼ teaspoon ground cinnamon
3 tablespoons shortening
1 egg
1 egg yolk
½ cup sweet Marsala wine
1 tablespoon distilled white vinegar
2 tablespoons water
1 egg white
1 quart oil for frying, or as needed
1 (32 ounce) container ricotta cheese
½ cup confectioners' sugar
1 teaspoon lemon zest, or to taste
4 ounces semisweet chocolate, chopped

Steps:

  • In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
  • Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
  • Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
  • To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.

Nutrition Facts : Calories 401.9 calories, Carbohydrate 17.6 g, Cholesterol 22.3 mg, Fat 34.6 g, Fiber 0.6 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 42.5 mg, Sugar 6.1 g

CANNOLI CREAM DESSERT



Cannoli Cream Dessert image

This is my version of an elegant cannoli dessert! It is perfect for a romantic evening!

Provided by Lillian

Categories     Desserts     Specialty Dessert Recipes

Time 30m

Yield 2

Number Of Ingredients 8

1 cup part-skim ricotta cheese
¼ cup confectioners' sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
½ cup graham cracker crumbs
2 tablespoons butter, melted
¼ cup canned peach slices, drained and chopped
2 tablespoons grated semi-sweet chocolate

Steps:

  • Stir together ricotta cheese, confectioners' sugar, and vanilla and almond extracts in a bowl until smooth.
  • Mix graham cracker crumbs and melted butter together in a separate bowl.
  • Spoon about 1/4 of the graham cracker mixture into 2 wine glasses.
  • Layer about 1/4 the cheese mixture on top, then repeat the layers with the remaining cracker crumbs and ricotta cheese.
  • Top with chopped peaches and grated chocolate. Chill until ready to serve.

Nutrition Facts : Calories 491.6 calories, Carbohydrate 48.4 g, Cholesterol 68.7 mg, Fat 26.6 g, Fiber 1.6 g, Protein 16.2 g, SaturatedFat 15.5 g, Sodium 365.3 mg, Sugar 31.3 g

HOMEMADE CANNOLI



Homemade Cannoli image

I love a cup of seriously strong coffee and a cannoli from an Italian bakery on Bleeker Street in Manhattan. When I am making these at home, I am holding them up to the standard of those memories. The dessert really comes together in two parts: make the shell, thin and crispy and then make a filling with serious flavor.

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h30m

Yield 24 cannoli

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting

Steps:

  • For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
  • For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
  • To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
  • To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

CHOCOLATE CANNOLI



Chocolate Cannoli image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 35m

Yield 14 shells

Number Of Ingredients 7

1 cup unsalted pistachios
1 cup heavy cream
2 tablespoons sugar
2 tablespoons golden raisins
1 cup chopped bittersweet chocolate
1 cup ricotta
14 cannoli shells

Steps:

  • Preheat oven to 350 degrees F.
  • Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl.
  • In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.
  • Blend the remaining chopped chocolate and pistachios on a plate.
  • To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.
  • Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.

CANNOLI



Cannoli image

Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat

Provided by Lulu Grimes

Categories     Dessert, Treat

Time 1h10m

Yield Makes 12

Number Of Ingredients 17

150g plain flour
1 tbsp golden caster sugar
large pinch bicarbonate of soda
½ tsp cinnamon
1 tsp cocoa powder (optional)
30g butter
1 egg, separated
50ml dry marsala or white wine
rapeseed oil or sunflower oil for deep-frying (see tip)
50g dark chocolate, melted
handful pistachio kernels, finely chopped
icing sugar, to dust
250g ricotta, drained and beaten until fluffy
100g mascarpone
2 tbsp finely chopped candied peel
2 tbsp icing sugar
cannoli moulds (available to buy online)

Steps:

  • Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
  • Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can - use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
  • Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn't get any hotter. These will keep for 2-3 days in an airtight container.
  • When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.

Nutrition Facts : Calories 229 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

COOL CANNOLI PUDDING



Cool Cannoli Pudding image

This is super fast and super easy. If you love the traditional Italian cannoli, you will love this too :) Makes a pretty presentation also!

Provided by Karen..

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 (15 ounce) carton ricotta cheese
1/4 cup semisweet mini chocolate chips
1/4 cup chopped maraschino cherry
1/4 cup chopped pecans
3 tablespoons sugar
3 tablespoons whipping cream
additional maraschino cherry, for topping (optional)

Steps:

  • Beat the cheese until smooth.
  • Stir in the remaining ingredients.
  • Spoon into individual dessert dishes or custard cups.
  • Refrigerate until ready to serve.
  • Top with whole cherries, if desired.

Nutrition Facts : Calories 366.9, Fat 26.7, SaturatedFat 14.1, Cholesterol 71.9, Sodium 98.5, Carbohydrate 20.9, Fiber 1.3, Sugar 15.9, Protein 13.8

CANNOLI PUDDING



Cannoli Pudding image

This subtly sweet blend from Kat Thompson of Prineville, Oregon lets you enjoy the taste of a traditional Italian dessert in mere minutes. "It makes any meal special," she promises.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1 carton (15 ounces) ricotta cheese
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped pecans
1/4 cup chopped maraschino cherries
3 tablespoons sugar
3 tablespoons heavy whipping cream
Whole maraschino cherries, optional

Steps:

  • In a large bowl, beat ricotta cheese until smooth. Stir in the chocolate chips, pecans, cherries, sugar and cream. Spoon into dessert dishes. Refrigerate until serving. Garnish with whole cherries if desired.

Nutrition Facts : Calories 354 calories, Fat 23g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 142mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 1g fiber), Protein 13g protein.

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Estimated Reading Time 2 mins


CANNOLI - RICARDO
Wrap the dough around a cannoli mold or roll on the bias around a 2.5-cm (1-inch) in diameter metal handle of a whip. Bring two corners on the handle, attaching one on the other with the beaten egg. Remove the dough from the handle. Preheat the oil in the deep fryer to 190°C (375°F). Fry 1 or 2 cannoli at a time for about 2 minutes. Drain on ...
From ricardocuisine.com
4/5 (7)
Category Desserts
Servings 14
Total Time 1 hr 15 mins


CANNOLI RECIPE - SERIOUS EATS
Transfer to a lightly greased bowl, cover tightly, and allow the dough to relax at least 2 hours at room temperature, or up to 24 hours at cool room temperature. For the Filling: In a 3-quart stainless steel saucier, whisk sugar, cornstarch, and salt until well combined. Whisk in the egg, yolk, and milk.
From seriouseats.com
5/5 (2)
Calories 148 per serving


CANNOLI, ALL YOU MUST KNOW BEFORE LANDING IN SICILY - STREATY
THE SIZE OF A REAL SICILIAN CANNOLO. All Sicilians agree that the minimum size of proper Sicilian cannoli is 14 cm / 5,5 inch. A small cannolo is called by Sicilians cannolicchio. The cannolicchio is normally 9 cm / 3,5 inch long. This is what you may find outside Sicily sold as “true sicilian cannoli”. Stay away from it.
From streaty.com
Estimated Reading Time 8 mins


CANNOLI VANILLA PUDDING FILLING RECIPE - FOOD NEWS
Instructions: Drain the ricotta overnight in a colander lined with cheesecloth and large enough for the ricotta. Place the drained ricotta in a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth, 2 to 3 minutes. Add 1 1/3 cups confectioner’s sugar and the vanilla. Beat until fluffy and very smooth, about 4 minutes.
From foodnewsnews.com


CANNOLI VANILLA PUDDING FILLING RECIPE
Crecipe.com deliver fine selection of quality Cannoli vanilla pudding filling recipes equipped with ratings, reviews and mixing tips. Get one of our Cannoli vanilla pudding filling recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 60% Cannoli Doughnuts Pillsbury.com A quick cannoli style cream filling takes these delicious chocolate glazed …
From crecipe.com


CANNOLI PUDDING RECIPES
Cannoli pudding recipe. Learn how to cook great Cannoli pudding . Crecipe.com deliver fine selection of quality Cannoli pudding recipes equipped with ratings, reviews and mixing tips. Get one of our Cannoli pudding recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Cannoli Pudding Tasteofhome.com This ...
From tfrecipes.com


CANNOLI PUDDING (AIP) - POTG TEST KITCHEN – PALEO ON THE GO
Real Food 101; Blog; Cannoli Pudding (AIP) - POTG Test Kitchen. Chris McCormick. Posted on August 09 2018. Here is another dish that traditionally you wouldn't be able to eat on the Autoimmune Protocol because of the Ricotta Cheese. Yes it is true that cheese isn't easy to replace in a recipe, especially in a dessert but that doesn't stop Chef Ann! So if …
From paleoonthego.com


37 BEST CANNOLI RECIPE IDEAS | CANNOLI RECIPE, CANNOLI ...
This homemade cannoli recipe is so easy to make, and the end results taste just as satisfying as one bought from an Italian bakery! The aromatic, crispy fried shells stuffed with creamy, sweetened ricotta cannoli filling will make even the most ordinary day special. #crumbykitchen #homemade #cannoli #recipe #delicious #dessert #dessertrecipes #italianfood #easy #bakery …
From pinterest.ca


10 BEST VANILLA CANNOLI FILLING RECIPES - FOOD NEWS
Crecipe.com deliver fine selection of quality Cannoli instant pudding recipes equipped with ratings, reviews and mixing tips. Get one of our Cannoli instant pudding recipe and prepare delicious and healthy treat for your family or friends. Good appetite! Directions. In a large bowl, beat ricotta cheese until smooth. Stir in the chocolate chips, pecans, cherries, sugar and …
From foodnewsnews.com


CANNOLI PUDDING RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 350°. Grease and flour three 9-in. round baking pans. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes.
From stevehacks.com


CANNOLI INSTANT PUDDING RECIPE
Crecipe.com deliver fine selection of quality Cannoli instant pudding recipes equipped with ratings, reviews and mixing tips. Get one of our Cannoli instant pudding recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 60% Mini Cannoli Cream Pastry Cups Pillsbury.com Holy cannoli, these mini dessert cups are cute (if we do say so …
From crecipe.com


COOL CANNOLI PUDDING - TFRECIPES.COM
Cool Cannoli Pudding EASY CANNOLI LAYERED DESSERT. Bring our Easy Cannoli Layered Dessert to your next potluck. Made with fluffy whipped topping, creamy ricotta cheese and semi-sweet chocolate, this Easy Cannoli Layered Dessert will be the first dessert to disappear from the table! Provided by My Food and Family. Categories Home. Time 4h40m. Yield 24 servings. …
From tfrecipes.com


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